Dukkah makes a most desirable garnish for pink salmon or any firm white fish while adding flavour and texture as well. Serve with colourful steamed or roasted vegetables and rice, couscous or potato as preferred.
± 1 kg pink salmon or firm white fish (such as Kingklip)
few drops lemon juice (optional)
salt to sprinkle
± 15 ml olive oil or melted butter to brush the tops
125 ml dukkah (used ready-made or make your own)
- Pre-heat the oven to 200 º C and if white fish is used, grease an oven baking dish lightly with oil – no greasing needed for salmon.
- Cut the fish into neat portions and if salmon is used, remove the fine bones carefully with a pair of tweezers.
- Sprinkle the portions very lightly with lemon juice if used and salt.
- Place the fish portions into the dish, brush very lightly with oil or butter and sprinkle an even layer of the dukkah over the top.
- Place the fish into the hot oven and bake 15 to 20 minutes for the salmon or a little longer for the white fish.
- Baking time should be adjusted according to the kind of fish used, the thickness of the portions and personal preference for the degree of doneness. Serve as explained above.
6 servings.
Recipe by Carolié de Koster.
